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Preheat oven to 375 degrees and line a 12 cup muffin tin with muffin cups.
In a medium bowl, mix together the flour, brown sugar and cinnamon from the topping part of the recipe then cut the butter in until it resembles small chunks the size of peas.
Put the mixture in the fridge while you make the muffin batter.
In a stand mixer cream together the butter and sugar on medium speed until light and fluffy, about 1-2 minutes.
Add in the eggs one at a time until fully mixed in then add in the milk and vanilla extract.
Add in the flour, baking powder and salt until just combined.
Using an ice cream scoop or ¼ cup measure, put the batter into the muffin liners then sprinkle the crumb topping over the top of the batter, pressing the crumble in slightly.
Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.